Ingredients
2
tablespoons light corn syrup
2
tablespoons butter or margarine
1/4
teaspoon salt
1
can (14 oz) sweetened condensed milk (not evaporated)
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough, cut into small chunks
2
bags (12 oz each) semisweet chocolate chips (4 cups)
5
teaspoons vanilla
6
Nature Valley™ pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (about 1 cup)
Preparation
In 3-quart heavy saucepan, cook corn syrup, butter, salt and milk over medium heat 2 to 3 minutes, stirring constantly, until well blended. Reduce heat to medium-low; stir in cookie dough. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160°F. Remove from heat.
Stir in chocolate chips and vanilla until melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 13x9-inch pan. Refrigerate uncovered at least 2 hours until firm.
For serving pieces, cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter.
